The document discusses principles for indenting quantities of food for volume production. It explains that recipes for volume must calculate ingredients in multiples of 50 for ease of scaling. Key factors in determining quantities include the yield of ingredients, type of event being catered for such as weddings or conferences, regional influences on food preferences, and the style of service like buffet vs a la carte. Portion size and control is more difficult for buffet service compared to controlled portions. Experience is important for accurately estimating quantities needed.

1. PRINCIPLES FOR VOLUME
INDENTING
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2. • The principle for cooking in quantity is to
look at the menu as a whole and not each dish
separately. The ingredients for a recipe for
volume production are always calculated in
fifties hence it becomes easy to multiply it.
• The approach to recipes for volume production
is slightly different to that for an a’la carte
kitchen.
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3. • The main principles of Quantity or volume
indenting an be summarized in the following
points:-
• Yield of the product
• Type of Event
• Regional Influence
• Service Style
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4. YIELD OF THE PRODUCT
The yield of a particular commodity has a huge
impact on the indenting for volumes. All recipes
should be updated with yields, as we need to
indent for the net weight in a recipe and not for
usable weight. Similarly, when a product is
ordered for a particular recipe, the cuts listed in
the recipe must be strictly followed to adhere to
the cost and quality. Also, if one has to order 20
kgs of fish for a party, there could be various
combinations available in the market such as:
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5. • -20 pcs weighing 1kg
• -10 pcs weighing 2 kgs
• -2pcs of fish weighing 10kgs
• The procurement of the fish would depend on
the usage of the product as well as the
maximum yield that one would get out of the
product with regards to the costs and quality.
The cheapest now might turn expensive if the
final yield of the product is low. So it is better
to buy Pre-Portioned meet to gain consistency
in product quality and cost.
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6. TYPE OF EVENT
• The type of Event for which the food is required
also plays an important role in indenting the food.
A wedding function would have a huge range of
menu catering to up to 1000 people or sometimes
even more. When variety is more the quantities
consumed will be less as most of the guests will
try to taste more varieties. But in case of
conference menu is limited, a good judgment
based on experience would determine the right
quantity to be produced.
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7. REGIONAL INFLUENCE
• Regional food also plays an important role in
indenting of the food. People from Bengal
would love to eat fish and seafood, while
people from north India would prefer chicken.
The type of dish also plays an important role
deciding the quantity to be produced. For
example, batter fried fish would be consumed
more than fish curry and rice, and similarly the
consumption of chicken kebab would be more
than curry with bread or rice.
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8. SERVICE STYLE
• The style of service, whether buffet or a’la carte,
also determines the indenting and portion size of
the dish. It is easy to predict the quantities for a
fixed portion size the challenge arises when the
food is laid out on a buffet for self- service. In
many institutional caterings a buffet is controlled
by the catering managers and strict portion
control is exercised over expensive food items,
but in a hotel the food on the buffet cannot be
controlled, hence there is a requirement of a
skilled experienced [professional to manage the
show.
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9. THANK YOU
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